I am glad August was over. It was such a busy month, that I had no time to cook, or take pictures, or go lurking at people’s delicious blogs! I might need another month to catch up with August stuff alone. The first thing I made on the last weekend of the hectic August was potato croquettes. They are very popular snacks, and homemade version are much better than store-bought,

This recipe for potato croquettes is very special because of the spices it calls for. Potatoes by itself have very mild and earthy taste, the spices used are freshly ground coriander seeds and ground nutmeg. Add ground chicken, shallot and garlic to the mashed potatoes and shape them. For coating, white egg and breadcrumbs. Croquettes are deep-fried till golden. Recipe is courtesy of one of my aunts, she makes delicious fried snacks but this is the only one I know how to make. Can’t wait to try out her other recipes.

Serve them for afternoon snacks with sweet chili sauce.

On another note, grinding coriander seeds is now in my top 5 most tedious kitchen work. We did it old school, buying whole coriander seeds and then thumping them silly in a mortar and pestle. Not easy as it sounds, as the ground seeds have to be sift using flour strainer, and return the coarse bjts back to the mortar and grind them again. It needs to be done at least 3 times to get super-fine quality coriander seed powder. Anybody knows any electronic kitchen stuff that can be used to grind spices? Before my arms grow any bigger?

Shape the mixture as desired. Roll in white egg mixture and cover with breadcrumbs

Deep fry till golden. Serve warm

Note:
Potatoes can be prepared boiled or steamed, then mashed
Chicken can be substituted with beef or prawn
If the spices used are too overwhelming, feel free to halve the amount of coriander and nutmeg called for in the recipe
One coating as listed up in the recipe can only result in the croquette staying crunchy and fluffy for up to half an hour. If you wish the croquettes to be crunchy and fluffed for longer period of time, coat them twice. Dip them in white egg, then roll them in breadcrumbs. Dip one more time in white egg and apply breadcrumbs then fry
Also known as Kroket Kentang

I simply adored the croquettes that I always had in Germany. I am very excited to see this recipe because I crave them & now I can make them myself! Thank you for this recipe & all the detailed pictures.

Boy those pictures of the croquettes, lihat banjak enak sekali (looks very tasty). I’m inquiring as to where; I can get sajur manijo (Manijo vegetable) which includes the nut (degan dahun baru dari pohon itu) and to include the young leaves of the same tree. The other is cripic menijo ( Manijo Chips) which I can deep fry. This is great with ikan kering (dried fish) denang tempeh goreng, gula jawa, ketjap manis, bawang puti, bawang merah dan tjabeh lombok(with tempeh fried with palm brown sugar, sweet Indonesian soyu sauce, garlic, shallots and serano red peppers.

Are you on face book? If you are check me out…Love to cook…Selamat Banjak (Thank You Very Much)